Cut each lime into 8 wedges. Place in a large bowl. Sprinkle with the salt. Cover and set aside in a cool dry place, stirring occasionally, for 2 days.

Step 2

Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin, coriander and chilli powder. Cook, stirring, for 30 seconds or until aromatic.

Step 3

Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the mixture is thick.

Step 4

Spoon into sterilised glass jars. Seal and invert jars for 2 minutes. Set aside for 1 week to develop the flavours.

Storing and serving: Label, date and store for up to 6 months. Once opened, store in the fridge for up to 2 months. Serve with Indian curries.

Lime know-how: To find the juiciest limes, compare the weight in your hands - the heavier, the juicier. Limes are a great source of vitamin C. Limes taste great with fish, crab, prawns, chilli, avocado, coriander and fish sauce.

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

Ratings & Comments

Ratings & Comments

This is a delicious and easy recipe. Do not be put off initially by the bitter taste, after a couple of weeks mellowing, the bitter taste will go off. I did add more sugar as my limes were very sour.

4.5hottnspicy added this comment at
02:09am Mon 24th March, 2014

As an Indian from Fiji....we always & I mean always leave the pickled bottle out in the sun everyday for a month so the flavours develop & it is one hell of a pickle. I will be posting some super dooper pickle recipes soon :-)

5curry24 added this comment at
01:38pm Wed 27th November, 2013

A very easy and very very yummy recipe.

5Granni added this comment at
01:47pm Fri 16th August, 2013

This will work with lemons as well. I could not get mustard oil, so I used olive oil with no problems. It become mustard oil when you heat it with the mustard seeds in it.

5Beeblebrox42 added this comment at
02:49pm Wed 1st May, 2013

This is delicious. At first I was worried it was going to be way too bitter, because I tasted it when it was first made and the bitterness from the zest was very strong. However, after leaving the pickle to sit in the jars in a cupboard for about three weeks, the flavour has mellowed, the bitterness has disappeared and the pickle is just delicious. I will definitely be making this recipe again.

5sachingoa added this comment at
12:34am Tue 6th December, 2011

VERY TASTY ....

4.5KarenMcLaughlin added this comment at
02:19pm Fri 17th June, 2011

Pretty easy to make. Very tasty, added a spicy zing to our Indian meal.